Food Handler Basic Course Study Guide

www.efoodcard.com

Food Industry Training

Table of Contents

Why Read This Manual? .......................................1

Food Handler Card .........................................................1

Training Required ............................................................1

Reciprocity and Equivalency ......................................1

How to Use This Manual ...............................................1

A “Person in Charge” is Required .............................1

Chapter 1. Food Handler Training

Learning Objectives ............................................. 3

1.1 Employee Illness ..................................................3

1.2 Hand-Washing ......................................................3

1.3 No Bare Hand Contact with

Ready to Eat Food ............................................. 4

1.4 Your Role in Helping Prevent

Foodborne Illness ................................................5

1.5 The Role of Management in Helping

Prevent Foodborne Illness .............................. 6

1.6 Foodborne Illness ............................................... 6

1.7 Temperature Control ..........................................7

1.8 Final Cooking Temperature .............................7

1.9 Contamination and

Cross Contamination ........................................ 8

1.10 Work Only When You Are Well ..................... 9

Chapter 1 Review ..........................................................10

Chapter 2. Prevent the Spread of Disease ....... 11

2.1 Why Hand Washing is Very Important ...... 11

2.2 Germs are Everywhere ..................................... 11

2.3 No Bare Hand Contact .................................... 12

2.4 Ready-To-Eat ...................................................... 12

2.5 Gloves and Hand-Washing ............................ 12

Chapter 2 Review ......................................................... 13

Chapter 3. Employee Practices......................... 14

3.1 Take Care of How You Look

and How You Act...............................................14

3.2 Fingernails ............................................................14

3.3 Gloves Can Spread Germs ............................ 14

3.4 Beverages .............................................................14

Chapter 4. What Makes People Sick

from Food? .......................................................... 15

4.1 Foodborne Illness .............................................. 15

4.2 Time/Temperature Control for

Safety/Potentially Hazardous Foods ......... 15

4.3 Bacteria ................................................................. 15

4.4 Viruses ................................................................... 16

4.5 Parasites ................................................................16

4.6 Chemicals ............................................................. 16

4.7 Physical Contamination ..................................16

4.8 Contaminated Food .........................................16

Chapter 5. Food Temperatures ......................... 17

5.1 Temperature Control (for Food Safety) ... 17

5.2 The “Danger Zone” ...........................................17

5.3 When to Discard Food .................................... 17

5.4 Cooking Food ..................................................... 17

5.5 When is Cooked Food Safe? ......................... 18

5.6 Remember ...........................................................18

5.7 Cold Holding .......................................................18

5.8 Hot Holding .........................................................18

5.9 Keep it Hot ..........................................................18

5.10 Keep it Cold .........................................................18

Chapter 5 Review .........................................................19

Chapter 6. Safe Storage Practices .................. 20

6.1 Cross Contamination ......................................20

6.2 Keep Foods Safe from Contamination.....20

Chapter 7. A Clean Workplace is Safer............ 21

7.1 Follow These Important Rules ..................... 21

7.2 Utensils, Surfaces and Equipment .............. 21

7.3 Directions ............................................................ 22

7.4 Remember .......................................................... 22

Chapter 7 Review ........................................................ 23

Glossary ...............................................................24

Reference ............................................................. 25

General ............................................................................ 25

Employee Illness .......................................................... 26

Most Common Illnesses from Employees .......... 26

Hand-Washing .............................................................. 27

Cooking Temperatures .............................................. 28

“Is It Done Yet?” ........................................................... 30

Calibrating a Dial Food Thermometer ................ 32

Cooling Hot Foods .....................................................33

Date Marking ...............................................................36

Pests ................................................................................. 36

Food Handler Card

All food handlers employed in food

service must obtain a food handler

card within 30 days from the date of

hire. As a food handler, you are required

to keep your food handler card current

by renewing it every three years or

as required.

Training Required

The goal of this program is to provide

you with a basic understanding of food

safety. This will assist your manager,

who is responsible for ensuring that

you prepare and serve food safely.

A food handler card conﬁrms that

you have met the learning objectives

for this certiﬁcate course.

Reciprocity and

Equivalency

Any person who has a current

certiﬁcate from a department-

approved food manager certiﬁcation

program need not obtain a food

handler card.

To be accepted in place of a food

handler card, a food manager

certiﬁcate must be current and

renewed upon expiration.

Photocopies of the food handler cards

and food manager training certiﬁcates

should be kept at the facility to show

the health inspector upon request.

How to Use This Manual

This manual is intended to help you

learn what you need to know to obtain

a food handler card. You will need a

score of 70% to pass. You will be tested

on all of the learning objectives that are

listed on pages (3-9). Throughout this

manual you will ﬁnd study questions

that will help you get ready to take the

test for the food handler card.

The words that are italicized and bold

are explained in the glossary located in

the back of this manual.

A “Person in Charge”

is Required

Someone at your restaurant must be

in charge during all hours of operation.

This person in charge (PIC) is responsible

for knowing the food sanitation rules and

the procedures within your establishment.

This person is responsible for providing

you with information you need to perform

your job.

The PIC is usually a manager or

supervisor, but can be anyone who can

demonstrate the knowledge listed above,

and is given the authority to oversee

other employees.

Why Read This Manual?

Download and save

this booklet as a reference.

Chapter 1. Food Handler Training

Learning Objectives

Food workers are expected to know this information to obtain their food handler card.

The concept of foodborne illness will be introduced. The training will address

personal hygiene, contamination, and temperature control to reinforce the food

handler’s behaviors, which can prevent foodborne illness.

Section 1.1 Employee Illness

• The food handler will know to call the person in charge at the food service

facility when ill with diarrhea, vomiting, jaundice, or fever with sore throat.

• The food handler will know not to work in the food service facility while

ill with these symptoms.

• The food handler will know to not work in food service for 24 hours after

symptoms of diarrhea or vomiting have gone.

• The food handler will know not to handle food with an infected boil, cut,

burn, or sore on the hand or wrist. Food may be handled if the injury is

covered with a clean bandage and a latex-free glove.

Section 1.2 Hand-Washing

Workers will understand elements of good hand-washing.

• The food handler will be able to

identify the correct technique

for hand-washing:

• Use running warm water and soap

• Scrub hands and rinse thoroughly

(approximately 20 seconds)

• Dry hands with single-use towel,

or air dryer

• The food handler will be able to identify situations when food handlers

must wash their hands:

• Before starting work

• After using the toilet and again when entering work area

• After handling raw food and raw animal products

• After handling dirty dishes

• After handling garbage

• After cleaning or using chemicals

• After blowing nose, sneezing, coughing, or touching eyes,

nose or mouth

• After smoking, or using tobacco products

• After eating or drinking

• Before putting on food service gloves

• The employee food handler will know that the food service gloves can

spread germs and is not a substitute for proper hand washing.

• The food handler will know that smoking, eating, and chewing tobacco is

prohibited in food preparation areas, including food and utensil storage areas.

Section 1.3 No Bare Hand Contact with Ready to Eat Food

• The food handler will know

that touching ready-to-eat

foods with bare hands is not

allowed. A food worker must

use utensils or single use

gloves when working with

ready-to-eat food. Good hand

washing is still required even

when using utensils or gloves

to handle food.

• The food handler will know

that food service gloves are

capable of spreading germs

and are not a substitute for

proper hand-washing.

• The food handler will be able to identify situations when gloves must be

discarded; hands washed and new gloves are worn:

• As soon as gloves become soiled or torn

• Before beginning a dierent task

• After handling raw meat, ﬁsh, or poultry

• Before handling ready-to-eat food.

• The food handler will be able to identify ready-to-eat food as foods that are

edible without washing, cooking, or additional preparation. These foods include:

• Raw, washed and cut fruits and vegetables; and

• Food that require no additional cooking

• The food handler will know they may prevent bare-hand contact by using:

• Deli tissue

• Spatulas/Tongs/Forks/Utensils

• Dispensing equipment

• Single-use gloves

Section 1.4 Your Role in Helping Prevent Foodborne Illness

• The food handler will be able to describe ﬁve major mistakes that

often cause foodborne illness:

1. Inadequate hand-washing

2. Employees working while they are ill

3. Cross contamination

4. Inadequate cooking temperatures

5. Inadequate temperature control

(allowing foods to be in the danger zone)

• The food handler will be able to describe the activities performed

by food handlers that prevent foodborne illness from happening.

Activities preventing foodborne illness include:

• Proper hand-washing every time hands may have become contaminated

• Food handlers working only when healthy

• Storing and handling of foods in a manner to prevent contamination

• Cooking each animal product to its required internal temperature

• Maintaining hot and cold temperatures

(keeping foods out of the danger zone)

• Use of utensils or single-use gloves to prevent bare hand contact

with ready-to-eat food.

Section 1.5 The Role of Management in Helping

Prevent Foodborne Illness

• The food handler will know that the manager sets the tone of what food

safety activities occur or don’t occur within the facility.

• The food handler will know that the food service management is

responsible for training and ensuring that food handlers practice activities

that prevent foodborne illness.

Section 1.6 Foodborne Illness

• The food handler will be able to describe foodborne illness as an illness

resulting from eating contaminated food.

• The food handler will know that food contaminated with organisms (germs)

does not always look, smell or taste dierent from non-contaminated food.

• The food handler will know that symptoms vary and may include diarrhea,

vomiting, fever, cramping and nausea.

• The food handler will know that depending on the cause, symptoms may

develop in a few minutes to several days. Some symptoms may last several

days and can result in death.

• The food handler will know that foodborne illness is caused by organisms

(germs), chemicals, or toxins.

Section 1.7 Temperature Control

Workers will understand why hot and cold holding temperatures are

important factors in preventing illness.

• The food handler will be able to identify time/temperature control for

safety/potentially hazardous foods as food that will support bacteria

growth when held at temperatures in the danger zone.

• The food handler will be able to identify the danger zone as any

temperature between 41°F and 135°F.

• The food handler will be able to identify that food being cooled or heated

must move through the danger zone as rapidly as possible.

• The food handler will be able to identify 135°F or hotter as the proper

temperature for hot holding time/temperature control for safety/

potentially hazardous foods.

• The food handler will be able to identify 41°F or colder as the proper

temperature for cold holding time/temperature control for safety/

potentially hazardous foods.

• The food handler will know that you cannot make food safe to eat when

food has been in the danger zone for four hours or more.

Section 1.8 Final Cooking Temperature

Workers will understand why cooking foods to proper temperatures are

important for preventing illness.

The food handler will be able to identify that cooking foods to the

recommended temperature will kill disease-causing germs.

Section 1.9 Contamination and Cross Contamination

Workers will understand why cross contamination is dangerous and

know ways to prevent it.

• The food handler will be able to deﬁne and identify physical contamination

as foreign objects accidentally introduced into food. Food items may arrive

already contaminated with dirt and pebbles.

• The food handler will be able to deﬁne and identify cross contamination as

happening when microorganisms are transferred from one food or surface

to another food.

• The food handler will be able to identify methods to prevent cross

contamination such as washing, rinsing, and sanitizing utensils, work

surfaces and equipment between uses.

• The food handler will be able to identify storage conditions that will

minimize the potential for cross contamination:

• Store raw meats below and completely separate from ready-to-eat food

in refrigeration units

• Store chemicals, cleansers and pesticides completely separate from

food, utensils, and single service items

• Properly label all chemicals, cleansers and pesticides

Section 1.10 Work Only When You Are Well

If you feel sick you should not go to work. The germs you bring to work can

spread when you touch food, dishes, counters, utensils, and other people.

• Do not work if you have a fever and sore throat

• Do not work if you have loose bowels (diarrhea)

• Do not work if you are throwing up (vomiting)

• Do not work if you have yellowing of the skin or dark tea colored

urine (jaundice)

• Wait for at least 24 hours after vomiting or diarrhea have stopped

before returning to work.

Tell your manager if you have any of

these symptoms. If the manager has

questions, he or she can call the County

Health Department.

Do not handle food with an infected

boil, burn, cut or sore on your hand.

Food may be handled if you cover the

injury with a clean bandage, and wear

a latex-free glove.

Here are some questions to help you review the material.

1. When you have a sore throat with fever or diarrhea, you should:

A. Go to work and tell your coworkers to be careful around you

B. Call your manager and report that you are sick

C. Take medicine to stop the symptoms and go to work

D. Not tell anyone and continue working

2. If you are ill, tell your manager before starting work.

A. True

B. Fasle

3. Food handlers can contaminate food when they:

A. Discard food left in the danger zone

B. Take a break in a designated area

C. Keep chemicals away from food

D. Have infected wounds or injuries

4. Food handlers can contaminate food when they:

A. Keep ﬁngernails short for easy cleaning underneath

B. Change gloves for fresh gloves between tasks

C. Have been diagnosed with a foodborne illness

D. Drink from a closed beverage cup with lid and straw

Chapter 1 Review

Section 2.1 Why Hand

Washing is Very Important

Wash your hands often when working

with food and drinks – this gets rid

of germs that can make people sick.

Wash your hands for approximately

20 seconds with warm running water

and soap, and then dry them with

clean paper towels, or an air dryer.

Remember to always wash your hands:

• Before you start preparing food

• After using the toilet and again when entering work area

• After handling raw animal products

• After handling dirty dishes and garbage

• After cleaning or using chemicals

• After blowing nose, sneezing, coughing, or touching eyes, nose or mouth

• After smoking or using tobacco products

• After eating or drinking

• Before you put on latex-free gloves

Section 2.2 Germs are Everywhere

Germs such as bacteria and viruses are everywhere. If you do not wash your

hands in the right way and use a barrier between your hands and ready-to-eat

food, your hands can put germs in food that will be eaten by your customers.

Your customers may get sick from these germs.

Chapter 2. Prevent the Spread

of Disease

Section 2.3 No Bare Hand Contact

Bare hand contact with ready-to-eat food is not allowed. Ready-to-eat foods

are edible without washing, cooking or additional preparation before service.

Section 2.4 Ready-To-Eat

These foods include:

• Raw, washed and cut fruits and vegetables

• Food that require no additional cooking, such as sandwiches

and salads

Instead of bare hands, you can use:

• Utensils, tongs, forks

• Deli tissue

• Dispensing equipment or

• Non-latex, single-use gloves

Section 2.5 Gloves and Hand-Washing

Gloves and other barriers do not replace hand-washing. Wash hands

before putting gloves on and when changing to a new pair.

Change your gloves:

• As soon as they become soiled or torn

• Before beginning a dierent task

• After handling raw meats, ﬁsh, or poultry and

• Before handling ready-to-eat food

Chapter 2 Review

1. You must wash your hands between changing gloves.

A. True

B. False

2. When must you wash your hands?

A. After sneezing or coughing

B. After touching raw meat

C. After eating or drinking

D. All of the above

3. No bare hand contact is required when foods requiring no

additional cooking are served.

A. True

B. False

4. When must you change single-use gloves?

A. Every hour

B. At the beginning of the shift

C. Before handling ready-to-eat food

D. Before handling raw meats

Section 3.1 Take Care of How You Look and How You Act

Do not smoke or chew tobacco while you are working or when you are near

food or dishwashing areas. Smoke only while you are on a break. After you

smoke, wash your hands before you return to work.

Section 3.2 Fingernails

Be sure to scrub underneath your ﬁngernails. It is much easier to keep

ﬁngernails clean when they are kept short.

Section 3.3 Gloves Can Spread Germs

Single-use food service gloves can also spread germs. Always wash and dry

your hands before putting on gloves. Wash again when gloves are removed.

Change gloves between tasks. When you wear gloves be aware that gloves

can spread germs onto food that will not be cooked. Even when you wear

gloves, it is best to keep ﬁngernails short.

Section 3.4 Beverages

When you are thirsty while working, you

may drink from a closed beverage cup

with lid and straw or cup with lid and

handle. This is allowed only if

the food worker is careful to prevent

contamination of hands, equipment,

any service items, and exposed food.

Chapter 3. Employee Practices

Section 4.1 Foodborne Illness

People can get sick when the food they eat has germs. Germs cause

foodborne illness or food poisoning.

Section 4.2 Time/Temperature Control for

Safety/Potentially Hazardous Foods

Germs grow easily in foods like meat, ﬁsh, poultry, milk, re-fried beans,

cooked rice, baked potatoes and cooked vegetables. These are called time/

temperature control for safety/potentially hazardous foods. These are all foods

that are moist and they have nutrients that the germs need to grow. Germs

grow well on these foods at warm temperatures between 41°F and 135°F.

Section 4.3 Bacteria

Dierent kinds of germs can make

people sick. Bacteria are one kind of

germ. They grow fast and they may

cause foodborne illness. Some bacteria

make toxins that act like a poison.

Cooking does not destroy most toxins.

Almost always, the food looks and smells

good, but it may have enough bacteria

or toxin to make someone sick. Toxins

can occur in many foods that have not

been kept cold enough or hot enough.

Chapter 4. What Makes People

Sick from Food?

Section 4.4 Viruses

A virus is another kind of germ that causes illness when it gets into the food.

You can have a virus and not know it. Even before you start feeling sick,

you may be passing viruses into the food by not washing your hands after

coughing, sneezing or using the toilet. This is one reason why hand-washing

and not touching ready-to-eat foods with your bare hands is so important.

Two examples of these are the hepatitis A and norovirus.

Section 4.5 Parasites

Tiny worms that live in ﬁsh and meat are called parasites. Cooking ﬁsh and

meat to the right temperature will kill parasites.

Section 4.6 Chemicals

People can also get sick when chemicals get into the food. Be sure to keep

chemicals away from food.

Section 4.7 Physical Contamination

Physical contamination is when foreign objects are accidentally introduced

into food. Food items may arrive already contaminated with dirt, and pebbles.

Physical contamination such as broken glass can also happen at the facility.

Section 4.8 Contaminated Food

The food is contaminated. Now what? Discard contaminated food, and notify

your manager right away!

Section 5.1 Temperature Control (for Food Safety)

This section is about killing germs with cooking and stopping their growth

by keeping the food hot or cold. This is called temperature control, and your

restaurant needs at least one accurate metal-stem probe (food) thermometer

to check food temperatures.

Section 5.2 The “Danger Zone”

Germs like

bacteria

need time, food and moisture

to grow. The temperature between 41°F (5°C)

and 135°F (57°C) is called the “Danger Zone!”

When food sits in the “Danger Zone”,

bacteria

can grow fast and make toxins that can make you

and others sick.

Section 5.3 When to Discard Food

Foods left in the Danger Zone for more than four hours must be discarded.

Reheating the food may kill the

bacteria

but the toxins (produced by

bacteria

)

will remain in the product and cause illness.

Section 5.4 Cooking Food

Cooking raw food to the proper temperature will kill germs that cause people

to become sick.

Chapter 5. Food Temperatures

135°F (57°C)

“Danger Zone”

41°F (5°C)

Section 5.5 When is Cooked Food Safe?

Dierent foods have to reach dierent temperatures to be done or safe.

Ask your manager to show you a temperature chart for cooking meats

(see page 32). Be sure to cook the food to the temperature that is shown

on the chart.

Section 5.6 Remember

You can choose several ways to cook food. No matter how you cook the

food, it must reach the correct cooking temperature. Using a metal-stem

probe thermometer is the only way to know the correct temperature of food.

You must place the thermometer in the thickest part of the meat or in the

center to get a true reading.

Section 5.7 Cold Holding

Always keep cold food at 41°F (5°C) or colder.

Fish, shellﬁsh, poultry, milk and red meat will stay fresh

longer if you hold them cold at 41°F (5°C) or colder.

Section 5.8 Hot Holding

After the food is cooked and ready to serve, you will need to keep it warm

enough to stop any germs from growing. You must turn on steam tables, soup

warmers and heated surfaces before you need them so that they will be hot

enough when you put the cooked food into them. Keep hot food at 135°F

(57°C) or hotter.

Section 5.9 Keep it Hot

Stir food to help keep the food on top

hot. A cover on the pan helps to keep

the heat inside.

Section 5.10 Keep it Cold

Food being held cold on the top

section of a refrigerated preparation

unit also beneﬁts from being covered.

1. What is it called when someone gets sick from eating

food contaminated with germs or toxins?

A. Time/temperature control for safety/potentially

hazardous foods

B. Ptomaine poisoning

C. Foodborne illness

D. Raw food

2. How hot must food be kept at on the steam table to

keep food safe?

A. Hot – 120°F

B. Hot – 130°F

C. Hot – 135°F

D. Hot – 165°F

3. How cold does a salad bar or refrigerator have to be to

keep food safe?

A. Cold - 41°F

B. Cold – 65°F

C. Cold - 51°F

D. Cold - 55°F

Chapter 5 Review

Chapter 6. Safe Storage Practices

You want all the food you use to be healthy and safe. This section talks

about how to safely store and handle food.

Section 6.1 Cross Contamination

Cross contamination happens when germs from raw or unclean food get

into foods that are ready to serve or that will not be cooked again before

you serve them.

Section 6.2 Keep Foods Safe from Contamination

As a food handler you must prevent cross contamination. Here are some

important ways that you can prevent cross contamination.

• Store raw meat, ﬁsh, and poultry on the lower shelves of the refrigerator.

• Don’t let raw meats; beef, pork, lamb, ﬁsh or poultry drip onto foods that

will not be cooked before serving.

• Keep dierent types of raw meat separate from each other.

• Store unwashed food or raw food away from ready-to-eat food.

• Wash your hands between handling raw meat and foods that will not be

cooked before eating.

• Never store foods that will not be cooked before serving in the same

container as raw meat, ﬁsh or poultry.

• Wash your hands before working with food and before wearing gloves.

• Use utensils or disposable gloves to work with ready-to-eat food.

• Wash, rinse and sanitize the cutting surface and all the utensils and knives

every time you ﬁnish with a job or between preparing dierent foods.

• Use clean utensils instead of hands for dispensing food.

• Store foods away from cleaners and poisons.

It takes more than soap and water to keep a food business clean and safe.

You will likely be using detergents and sanitizers.

Section 7.1 Follow These Important Rules

Know what the directions say for using chemicals. Read the labels and

talk to your manager about when to use them and how much to use.

Be sure you understand and follow the directions!

• Keep chemicals away from food and clean utensils. If chemicals must

be stored in the same room, be sure they are stored in their own area.

The area should be below food and utensils, so there is no chance of

chemicals splashing onto the food and utensils.

• Can you read the labels? Are they easy to see? If they are not,

ask your manager to re-label them so that everyone can read them.

• Keep all chemicals in the bottles or boxes they come in. If you put

them in a dierent container, label them clearly.

Section 7.2 Utensils, Surfaces and Equipment

Another way to prevent cross contamination is to be sure that utensils, work

surfaces and equipment are washed, rinsed, and sanitized between uses.

• Wash them in hot soapy water

• Rinse them in clean hot water

• Sanitize them with freshly prepared

sanitizer (1 to 2 teaspoons of bleach

per 1 gallon of water)

Chapter 7. A Clean Workplace

is Safer

Section 7.3 Directions

Follow the cleaning directions for each piece of equipment.

Section 7.4 Remember

The correct steps for cleaning utensils, food contact surfaces and equipment are:

1. Wash

2. Rinse

3. Sanitize

1. You should store chemicals separate and away from foods.

A. True

B. False

2. Where in the refrigerator should you store raw meat?

A. Above the vegetables

B. Next to the vegetables

C. With the vegetables

D. Below the vegetables

3. The most important reason to wash, rinse and sanitize a meat slicer

or knife is to:

A. Eliminate odors and tastes from getting into other foods

B. Prevent bacteria on one food from contaminating another food

C. Make the meat slicer or knife last longer and look better

D. Prevent garlic or other ﬂavors from getting onto other foods

4. You found cooked rice left out on the counter all night, the safe way

to handle it is to:

A. Put the rice in the refrigerator

B. Throw the rice into the garbage

C. Take a temperature of the rice

D. Reheat the rice to 165°F (74°C)

Chapter 7 Review

Bacteria – Bacteria are germs with only

one cell that can multiply into large

numbers when food is in the danger

zone for more than 4 hours.

Bare Hand Contact Prohibition with

Ready-to-Eat Food – Bare hands

may not come into contact with food

that is ready to eat, such as salad or

sandwiches.

Chemicals – In this manual, chemicals

are referred to as ingredients in

cleaning, sanitizing, or pesticide

products that make people sick if eaten.

Cold Holding – Cold holding is

when you keep food cold by using

refrigeration or ice.

Cross Contamination – When germs

from one food item are passed to

another food item, usually raw food

to ready-to-eat food.

Danger Zone – The Danger Zone

is when the temperature of food is

between 41°F (5°C) and 135°F (57°C).

This is called the danger zone because

bacteria will grow quickly between

these temperatures.

Foodborne Illness – Sickness caused

from germs or toxins in food. This is

also called food poisoning.

Food Thermometer - A metal-stem

probe thermometer used to take

temperatures of food.

Hot holding – Holding food hot after it

has been properly cooked or reheated.

Food must maintain a temperature of

135°F (57°C) or hotter.

Infected – A cut or burn that is

swollen, red, or has pus.

Parasites – These are tiny worms

that live in ﬁsh, meat and humans.

Time/Temperature Control for

Safety/Potentially Hazardous Foods

– Moist, nutrient-rich foods that

supports the growth of bacteria when

the temperature is

between 41°F (5°C)

and 135°F (57°C).

Reheating for Hot Holding –

The process of making a cold food

hot before placing on warming unit.

Food must be heated from 41°F (5°C)

to 165°F (74°C) within two hours.

Sanitize –

The ﬁnal step to removing

bacteria from food contact surfaces that

have just been cleaned. Many places use

a solution made up of one teaspoon of

bleach to one gallon of water to sanitize

equipment and utensils.

Virus – Viruses are germs that can only

reproduce inside of a living cell. It takes

a small number of viruses to make

someone sick. Many viruses get into

the food from the lack of hand-washing

especially after using the toilet and

then touching food.

Glossary

Reference

Food safety questions may come up that were not covered in the food

handler training section of this manual. This reference section provides

some additional food safety information.

General

Person In Charge (PIC)

The Food Sanitation Rules require that the licensee designate a person in

charge (PIC) during all hours of the operation. The PIC must know foodborne

Illness prevention and the requirements of the Food Sanitation Rules.

Every PIC must also know the policies and procedures within the food

establishment. If a PIC is not able to demonstrate knowledge, or is not onsite,

the facility will receive a critical violation during an inspection. Please refer

to chapter two of the Food Sanitation Rules to learn about the requirements

of the PIC.

Food Service Inspection Process

All establishments must follow

standard food-safety practices

critical to the safety and quality

of the food served. During

health department inspections,

the inspector compares the

Food Sanitation Rules to the

procedures at your establishment.

The PIC can solicit help from the

health department on how to

prepare for an ocial regulatory

inspection. The PIC can learn

to identify every food safety

problem, and how to correct it.

Employee Illness

Infected food workers can spread a wide range of illnesses to others through

food and utensils. Employees sick with vomiting or diarrhea must not work

until symptoms have been gone for at least 24 hours.

Employees are required to report to the PIC when ill with any of the diseases

listed below, or they live in the same household as a person with one of these

diseases. An employee that has diarrhea, vomiting, jaundice, and sore throat

with fever must also report this information to the PIC. The PIC is required to

inform employees of this responsibility.

Most Common Illnesses from Employees

Common Symptoms

Foodborne Illnesses* D F V J S

1. Hepatitis A virus F J

2. Salmonella Typhi F

3. Shigella D F V

4. E. coli 0157:H7 D

5. Norwalk or Noro viruses D F V

6. Staphylococcus aureus D V

7. Streptococcus pyogenes F S

Key: D=Diarrhea, V=Vomiting, J=Jaundice, F=Fever, S=Sore throat with Fever

Note: *The PIC is required to notify the county health department when an

employee has Norovirus, Hepatitis A, Salmonella Typhi, Shigella or E. coli.

0157:H7

Hand-Washing

Keeping Hands Clean

Food employees with dirty hands and/or

dirty ﬁngernails may contaminate the food

being prepared. Any activity that may have

contaminated the hands must be followed

by thorough hand-washing as described in

this manual (see pages 3 & 11).

Cleaning Procedure

Many employees fail to wash their hands as often as necessary and even

those who do may use a poor technique. It takes vigorous rubbing with soap

and running water for about 20 seconds to loosen soil and illness-causing

organisms (germs).

Many diseases transferred through food may be harbored in the employee’s

intestinal tract and shed in the feces. Proper hand-washing after a bowel movement

establishes a barrier against the transfer of organisms (germs) present in the feces.

Hand Sanitizers

Sanitizer dips or hand sanitizers are not approved handwash techniques and

are not acceptable substitutes to hand-washing.

Fingernails

The requirement for ﬁngernails to be trimmed, ﬁled, and maintained addresses

the ability to clean beneath the ﬁngernails. Failure to remove fecal material

from beneath the ﬁngernails after a bowel movement can be a major source of

illness causing organisms. Ragged ﬁngernails may harbor harmful organisms.

Jewelry

Items of jewelry such as rings, bracelets, and watches may act as a hiding

place for foodborne illness causing organisms (germs). An additional hazard

associated with jewelry is the possibility that pieces of the item or the whole

item itself may fall into the food being prepared. Hard foreign objects in food

may cause medical problems for consumers, such as chipped and or broken

teeth and internal cuts and lesions.

Cooking Temperatures

Dierent raw animal foods have to reach dierent temperatures to be done

or safe. Use a metal-stem probe food thermometer to check temperatures

while cooking to make sure that it gets done all the way inside.

Why Use a Food Thermometer?

A metal-stem probe food thermometer is the only reliable way to know that

the temperature of food is hot enough to kill harmful

bacteria

. It also helps

you to avoid overcooking. Each kitchen must have at least one accurate

food thermometer that has a small enough probe to ﬁt into thin food such

as a thin meat patty.

Cooking Requirements for Speciﬁc Foods

The next page shows the temperature that speciﬁc foods must reach

be to be safe.

Cooking Requirements for Speciﬁc Foods

Animal Product Minimum Temperature What to Know?

Poultry, ground poultry 165°F (74°C) for 15 seconds Stung should be cooked

outside of poultry.

Stung, stued meats,

casseroles and dishes

combining raw and

cooked food

165°F (74°C) for 15 seconds Stung acts as an insulator,

preventing heat from reaching

the meat’s center. Stung

should be cooked separately.

Ground or ﬂaked meats

hamburger, ground pork,

ﬂaked ﬁsh, ground game

animals, sausage, injected

and pinned meats

155°F (68°C) for 15 seconds Grinding meat mixes the

organisms from the surface

into the meat.

Alternative minimum

internal temperatures

for ground meats:

150°F (66°C) for 1 minute

145°F (63°C) for 3 minutes

Pork, beef steaks, veal lamb,

commercially raised game

animals

145°F (63°C) for 15 seconds

This temperature is high enough

to destroy Trichinella larvae that

may have infested pork.

Beef or pork roasts 145°F (63°C) for 3 minutes Alternative minimum internal

cooking temperatures for beef

and pork roasts:

130°F (54°C) for 121 minutes

134°F (57°C) for 47 minutes

138°F (59°C) for 19 minutes

140°F (60°C) for 12 minutes

142°F (61°C) for 8 minutes

144°F (62°C) for 5 minutes

Fish, foods containing ﬁsh,

and seafood

145°F (63°C) for 15 seconds Stued ﬁsh should be cooked

to 165°F (74°C) for 15 seconds

Fish that has been ground,

chopped, or minced should

be cooked to 155°F (68°C)

for 15 seconds

Shell eggs for immediate

service

145°F (63°C) for 15 seconds Only take out as many eggs

as you need. Never stack egg

ﬂats near the grill or stove.

Eggs cooked for later service

must be cooked to 155°F for

15 seconds and held at 135°F.

Foods cooked in microwave -

meat, poultry, ﬁsh, eggs

165°F (74°C) let it stand for

2 minutes after cooking

Cover food, rotate or stir it

halfway through the cooking

process.

“Is It Done Yet?”

How to Use a Food Thermometer

• A thermometer that works best has a range of 0°F (-18°C) to

220°F (104°C).

• Use a thermometer with a smaller diameter probe on thin foods such

as thin hamburger patties.

• Check the internal temperature of the food toward the end of the

cooking time.

• Place the thermometer in the thickest part of the meat or in the center

of the food to get a true reading. (Do not touch the bone with the stem

of the thermometer to prevent a false reading).

• When taking temperatures of a large amount of food like a big piece of

meat, be sure to take the temperature in two or more locations.

• Compare your thermometer reading to the Required Cooking Temperatures

on the previous page to determine if your food has reached a safe

temperature.

• Wash and sanitize the thermometer each time you check the temperature

of a food.

Refrigerator Thermometer

Every refrigerator is required to have a

thermometer. This thermometer must

be located where it is easy to see when

you open the refrigerator door. Every

refrigerator should be operating at 41°F

or less as indicated by the thermometer.

If the thermometer reads above 41°F,

then use a metal-stem probe food

thermometer to check the temperature

of food inside of the refrigerator with a

food thermometer.

Types of Food Thermometers

Name Speed Placement

Thermocouple

(Most models can be calibrated)

2-5 seconds

1/4” or deeper

in the food as

needed

Thermistor

(Some models can be calibrated)

10 seconds

At least 1/2” deep

in the food

Instant-Read Bimetal (Most models can be calibrated)

15-20 seconds 2- 2 1/2” deep

Calibrating a Dial Food Thermometer

When you use a dial food thermometer you need to make sure the

temperature it gives you is accurate. An easy way to do this is to use ice and

water.

Pack a large cup to the top with crushed ice and water. Put the thermometer

at least 2 inches into the ice slurry. After 30 seconds, read the dial. It should

read 32°F (0°C). If it does not, you need to:

1. Leave it in the ice slurry. Add ice as it melts.

2. Use pliers or a wrench and turn the nut on the back of the thermometer

until the needle reads 32°F (0°C).

3. Wait 30 seconds. Keep repeating these steps until the thermometer

reads 32°F (0°C).

Head

Hex nut

Stem

Ice water (32°F, 0°C)

2” (5cm) minimum

Cooling Hot Foods

With cooling of foods it is important to move the food temperature through

the “Danger Zone” as quickly as possible to keep food safe.

Fresh is Best

You always take a chance that

bacteria

can grow and produce toxins

when you cool food. It is safest to make food fresh each day, just before

you serve it.

Speed is Important with Cooling

If you must make food in advance or save leftover food, cool it as fast as you

can to prevent

bacteria

growth and toxin production. Reheating will not

destroy toxins.

Cooling Solid Foods

When cooling solid cooked foods such as roast, turkey, and solid cuts of

meat, be sure to:

1. Cut large roasts and turkeys into smaller portions. This will help them

to cool faster.

2. Put all meats and other hot food in the refrigerator uncovered.

Cooling Soft/Thick Foods

Examples of soft/thick foods are refried beans, rice, potatoes, stews, chili,

thick soup or thick sauces.

You can cool soft/thick foods by pouring food into a shallow metal pan.

Use a sheet pan for very thick foods like refried beans.

Cooling thick food is not easy. Whenever possible, use a ﬂat sheet pan

and spread the food out as shallow as you can to speed up the cooling.

When cooling food in shallow metal pans, be sure to:

1. Pour hot food into shallow metal pans. The shallower the pan the

faster the food will cool.

2. Stirring food speeds up cooling time.

3. Once food cools to 41°F (5°C), you can place food in a larger container

and cover it.

Air Movement

Air in the refrigerator must be able to move around the food. The pans and

dishes need to have space between them; do not crowd them. Do not stack

pans on each other. Do not cover the food while it is cooling. A cover may be

put on after the food has fully cooled.

Cooling Liquid Foods

You can use shallow metal pans or you can use the ice and water bath to

cool thin soup and sauces. When cooling food with an ice bath, be sure to:

1. Close the drain in a large sink.

Place the metal pot or pan of hot

food in the sink. The sink drain must

be indirectly plumbed.

2. Fill the sink with ice and cold water

up to the level of food in the pot

or pan.

3. Stir the soup or sauce often so that it

cools all the way to the center.

Ice paddles or cooling wands can be

used to speed up the cooling process.

4. Add more ice as ice melts.

5. The food must reach 41°F (5°C).

Remember

You can choose several ways to cool food. No matter how you cool the food,

it must drop from:

2 Hours

135°F (57°C) to 70°F (21°C) within two hours

and then the temperature must drop from

4 Hours 70°F (21°C) to 41°F (5°C) within four hours.

Use a food thermometer to check the temperature while it is cooling. If it isn’t

cooling fast enough, you will need to do something else to speed up cooling.

Date Marking

Ready-to-eat Time/Temperature Control for safety/potentially hazardous

foods must be date marked with either the preparation date, use-by date, or

date the commercial package was opened.

Seven Days

The food can be stored for seven days when the refrigerator maintains

41°F (5°C) or colder. Food older than seven days must be discarded.

One Day

Food used within one day is not required to be date marked.

Pests

Cockroaches, ﬂies, mice and rats can carry disease and cause damage.

Prevention and control of these pests is essential.

Keep the inside and outside areas clean. Outside garbage must be

contained in watertight containers with lids remaining closed when not

in use. Exclude ﬂies, especially during the warmer months, by screening

open doors and windows screened with 1/16th of an inch mesh.

Pests can come into the facility through small holes or gaps under the door

to the outside. A mouse can slip through a space of 1/4 inch. Block their entry

by eliminating small holes and gaps under and around the door.

If you ﬁnd pests inside your facility, contact a licensed pest control service.

Food Industry Training

Acknowledgements

Our Thanks to the California and Oregon Health Authorities,

Oce of Environmental Public Health Foodborne Illness

Prevention Program for these materials. The eFoodcard Certiﬁcate

Program is FDA 2017 Code Compliant.